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By SANDRA RICHARDSON
Rappahannock News Contributing Writer
If one is a chili lover, just the name can be exciting. The word “chili” can stir up memories of a dish that warms the heart and embraces the body with satisfaction.
There are nearly as many chili recipes as there are cooks, and many of them trace their ancestry to the bicultural city of San Antonio, where the dish was bom to sustain the lowly and to praise both God and Texas, according to some food historians.
The great “bowl of red," they called it when the padres built the
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